Summery Tomato & White Bean Pasta Recipe

Summery Tomato & White Bean Pasta Recipe

25-minute recipe Serves 6
This summery tomato and white bean pasta recipe has lots of fresh flavour, and it’s made to serve up in a snap for family and friends. Tip: Stir the panko often to prevent it from getting scorched, and remove all the crumbs from the pan before cooking the onions.
25-minute recipe Serves 6

Directions

Prep: 15 mins | Cook: 10 mins
  • 1

    Bring a pot of salted water to a boil. Cook fettuccine following package directions, reserving 1 cup pasta water.

  • 2

    Heat quarter cup oil in a large frying pan over medium. Add bread crumbs and half tsp salt and cook, stirring often, until golden, about 4 minutes. Stir in parsley and garlic, then transfer to a bowl, scraping pan well.

  • 3

    Heat remaining 2 tbsp oil in the same pan over medium. Add onion, pepper, and the remaining half tsp salt, and cook until softened, about 6 minutes. Add tomatoes and cook until softened, about 8 minutes.

  • 4

    Add pasta, kidney beans and pasta water, tossing until well coated. Divide among plates, then sprinkle generously with bread crumbs.

  • 5

    Pair with Your Fresh Market French-Style Baguette and serve.

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Last updated: April 28th, 2022

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